Julia Child Recipes for Weeknights: 16 Beloved French Classics She Made Possible for Home Cooks

Julia Child recipes changed the way America cooks, and decades later they still feel like a warm invitation into the kitchen. Julia Child did not grow up cooking. She was a tall, cheerful Californian who fell in love with French food after a meal of oysters and sole meunière in Rouen, then trained at Le Cordon Bleu in Paris. In 1961 she and her co-authors Simone Beck and Louisette Bertholle published Mastering the Art of French Cooking, and in 1963 her show The French Chef started airing every week from a Boston public TV station. Her message never changed: you can do this, and a little butter never hurts. So we picked 16 of her most loved dishes and simplified them for real weeknights, from a slow cooker boeuf bourguignon to an easy cheese soufflé. Pick one, set the table and say bon appétit..

Boeuf Bourguignon, the Dish That Made Julia Child Recipes Famous

If one dish sums up Julia Child recipes, it is boeuf bourguignon. The beef and red wine stew from Burgundy is a highlight of Julia Child’s 726-page cookbook, and it found a whole new fan base when the 2009 film Julie & Julia showed a home cook working through her book one recipe at a time. Julia browned every piece of beef with care, and you still should, but a slow cooker does the long simmer for you. Come home to tender beef, glossy wine sauce and buttery mushrooms..

You will need: 3 lb beef chuck in 2 inch cubes, 6 slices thick bacon, 1 onion, 2 carrots, 3 garlic cloves, 2 tbsp tomato paste, 3 tbsp flour, 3 cups dry red wine, 2 cups beef broth, 2 sprigs thyme, 1 bay leaf, 12 pearl onions, 8 oz mushrooms, 2 tbsp butter.

How to make it: 1. Cook the bacon in a skillet, then pat the beef dry and brown it in batches in the bacon fat. 2. Put the beef, bacon, sliced carrots and onion in the slow cooker. 3. Stir the flour and tomato paste into the skillet, pour in the wine and scrape up the brown bits. 4. Pour it over the beef with the broth, garlic, thyme and bay leaf and cook on low for 8 hours. 5. Brown the mushrooms and pearl onions in butter and stir them in before serving.

Roast Chicken With Herb Butter

Few Julia Child recipes are as comforting as a simple roast chicken, and Julia treated it with real respect. Her secret was butter, and plenty of it. Mash soft butter with parsley, tarragon and thyme, push some under the skin of the breast and rub the rest all over. The butter keeps the meat juicy while the skin turns deep gold and crisp. Tuck lemon and garlic inside, roast potatoes and shallots in the same pan, and you have a Sunday-style dinner that is easy enough for a Tuesday.

You will need: 1 whole chicken (about 4 lb), 6 tbsp soft butter, 2 tbsp chopped parsley, 1 tbsp chopped tarragon, 1 tsp thyme leaves, 1 lemon, 1 head garlic, 1 lb small potatoes, 4 shallots, salt and pepper.

How to make it: 1. Heat the oven to 425°F and pat the chicken very dry. 2. Mash the butter with the herbs, salt and pepper. 3. Push half under the breast skin and rub the rest over the outside. 4. Put the lemon halves and halved garlic inside and scatter the potatoes and shallots around. 5. Roast for 70 to 80 minutes, basting twice, until the thigh reaches 165°F, then rest for 10 minutes.

Potatoes Dauphinois, One of the Coziest Julia Child Recipes

Potatoes dauphinois might be the side dish that steals the whole dinner. Thin slices of potato bake slowly in garlic-scented milk and cream until they turn soft and silky inside with a bubbling golden top. Julia loved showing home cooks that a few humble ingredients could taste like a fancy French restaurant. The trick is slicing the potatoes evenly so they cook at the same speed, and rubbing the dish with a cut clove of garlic first. For more cheesy, creamy sides, try these scalloped potatoes and gratins for the holidays.

You will need: 2 lb Yukon Gold potatoes, 1 garlic clove, 1 tbsp butter, 1 cup whole milk, 1 cup heavy cream, 1 tsp salt, pepper, a pinch of nutmeg, 1/2 cup grated Gruyere.

How to make it: 1. Heat the oven to 350°F, rub a baking dish with the cut garlic clove and then with butter. 2. Slice the potatoes very thin. 3. Warm the milk and cream with the salt, pepper and nutmeg. 4. Layer the potatoes in the dish and pour the warm cream over them. 5. Top with the cheese and bake for 60 to 70 minutes until tender and golden.

Quiche Lorraine

Quiche Lorraine is the original savory custard pie from eastern France, and it became an American brunch favorite thanks in part to Julia Child recipes. The classic version is all about smoky bacon and a rich egg and cream custard in a crisp, buttery crust. A store-bought pie crust makes this a weeknight dish, especially if you blind bake it first so the bottom stays crisp. Serve warm or at room temperature with a green salad, and save the leftovers for a very good lunch the next day.

You will need: 1 unbaked 9 inch pie crust, 6 slices bacon, 3 eggs, 1 1/2 cups heavy cream or half and half, 1/2 tsp salt, pepper, a pinch of nutmeg, 1/2 cup grated Swiss cheese (optional).

How to make it: 1. Heat the oven to 375°F. 2. Line the crust with foil and beans and bake for 15 minutes, then remove the foil. 3. Cook the bacon until crisp and crumble it into the crust with the cheese. 4. Whisk the eggs, cream, salt, pepper and nutmeg and pour it in. 5. Bake for 30 to 35 minutes until just set in the middle, then cool for 10 minutes.

Coq au Vin Made Easy on a Weeknight

Coq au vin sounds fancy, but it is really French farmhouse cooking: chicken slowly braised in red wine with bacon, mushrooms and little onions. Julia Child recipes helped introduce it to millions of American home cooks, and it is still one of the best ways to turn chicken thighs into something special. Bone-in thighs stay juicy and cook in under an hour on the stove. Make it a day ahead if you can, because the sauce tastes even better the next night. Serve with mashed potatoes or crusty bread.

You will need: 8 bone-in chicken thighs, 4 slices bacon, 8 oz mushrooms, 12 pearl onions, 2 garlic cloves, 2 tbsp flour, 2 cups dry red wine, 1 cup chicken broth, 1 tbsp tomato paste, thyme, 1 bay leaf, 2 tbsp butter, parsley.

How to make it: 1. Cook the bacon in a Dutch oven and set it aside. 2. Season the chicken and brown it well in the fat, skin side down first. 3. Stir in the flour, garlic and tomato paste, then the wine and broth. 4. Return the chicken and bacon with the thyme and bay leaf, cover and simmer for 45 minutes. 5. Brown the mushrooms and onions in butter, add them for the last 10 minutes and top with parsley.

Chocolate Mousse, the Sweetest of All Julia Child Recipes

Of all the Julia Child recipes, this is the one that wins over every dessert lover at the table. French chocolate mousse is airy and rich at the same time, made with good dark chocolate, eggs and a little butter, then chilled until it sets into silky clouds. Julia never worried about a bit of extra effort for a great dessert, but this version takes only 20 minutes of real work. Spoon it into small glasses so you can make it in the morning and forget about it until dinner.

You will need: 6 oz dark chocolate (60 to 70 percent), 3 tbsp butter, 3 tbsp strong coffee, 4 eggs separated, 1/4 cup sugar, a pinch of salt, 1/2 cup heavy cream, raspberries and chocolate shavings to serve.

How to make it: 1. Melt the chocolate, butter and coffee together gently and let it cool slightly. 2. Whisk in the egg yolks one at a time. 3. Beat the egg whites with the salt until foamy, add the sugar and beat to soft peaks. 4. Fold the whites into the chocolate in three parts. 5. Spoon into glasses, chill for at least 4 hours and top with whipped cream and raspberries.

The Classic French Omelette

A French omelette is pale gold, soft and creamy inside, and rolled into a neat oval. Julia loved to show that it takes less than a minute once your pan is hot, and that it is fine if the first one is a little messy. The secret is constant movement: shake the pan and stir the eggs with a fork so they set into tiny, tender curds. Of all the Julia Child recipes, this is the quickest. Fill it with chives, herbs or a spoon of cheese, and you have breakfast, lunch or a quick dinner.

You will need: 3 eggs, 1 tbsp butter, a pinch of salt, 1 tbsp chopped chives, 2 tbsp grated cheese or sautéed mushrooms (optional), an 8 inch nonstick pan.

How to make it: 1. Beat the eggs with the salt until smooth. 2. Melt the butter in the pan over medium-high heat until it foams. 3. Pour in the eggs and stir quickly with a fork while shaking the pan. 4. When the eggs are just set but still creamy, add the filling. 5. Tilt the pan, roll the omelette onto a plate seam side down and top with chives.

Ratatouille, a Garden Favorite Among Julia Child Recipes

This summer vegetable stew from Provence is one of the most colorful Julia Child recipes. Her way is to cook the eggplant and zucchini separately first so each vegetable keeps its own flavor, then layer them with a tomato, onion and pepper mixture and let everything simmer together. It is a great way to use up a pile of garden vegetables, and it tastes even better the next day. Serve it warm over rice, cold with crusty bread, or next to grilled chicken.

You will need: 1 eggplant, 2 zucchini, 1 onion, 2 bell peppers, 3 garlic cloves, 4 ripe tomatoes, 1/3 cup olive oil, salt, pepper, fresh parsley and basil.

How to make it: 1. Cube the eggplant and zucchini, salt them for 20 minutes and pat dry. 2. Sauté them in batches in olive oil until lightly browned. 3. Cook the sliced onion and peppers until soft, then add the garlic and chopped tomatoes. 4. Layer the eggplant and zucchini with the tomato mixture in a pot. 5. Cover and simmer gently for 15 minutes, then stir in the herbs.

Warm Vichyssoise, the Easy Leek and Potato Soup

Leek and potato soup is about as simple as French cooking gets, and it is one of the easiest Julia Child recipes to master. The classic is served cold as vichyssoise, but on a chilly weeknight we like it warm, creamy and straight from the pot. Leeks are cooked gently in butter so they turn sweet, then simmered with potatoes and blended until smooth. A splash of cream at the end makes it feel elegant. Top it with chives and serve with toast for a cozy, budget-friendly dinner.

You will need: 3 large leeks (white and pale green parts), 2 tbsp butter, 1 1/2 lb potatoes, 5 cups chicken or vegetable broth, 1/2 cup heavy cream, salt, white pepper, chopped chives.

How to make it: 1. Slice the leeks and rinse them well. 2. Cook them in the butter over low heat for 10 minutes without browning. 3. Add the peeled, diced potatoes and the broth and simmer for 25 minutes. 4. Blend until smooth and stir in the cream. 5. Season, reheat gently and top with chives.

Upside-Down Apple Tarte Tatin

Tarte tatin is the famous French upside-down apple tart, with apples cooked in butter and sugar until they turn deep amber, then baked under a lid of pastry and flipped onto a plate. It looks impressive, but a sheet of store-bought puff pastry makes it a 45-minute dessert. Like many Julia Child recipes, it rewards a little patience with the caramel. Use firm apples that hold their shape, and be careful when you flip it. Serve it with a scoop of vanilla ice cream or a spoon of crème fraîche.

You will need: 6 firm apples, 1/2 cup sugar, 4 tbsp butter, a pinch of salt, 1 sheet puff pastry, a 10 inch ovenproof skillet.

How to make it: 1. Heat the oven to 400°F. Peel, core and quarter the apples. 2. Melt the butter and sugar in the skillet until golden amber. 3. Pack the apples in tightly, rounded side down, and cook for 10 minutes. 4. Lay the pastry over the top and tuck in the edges. 5. Bake for 25 to 30 minutes, cool for 5 minutes and carefully turn it out onto a plate.

Salade Niçoise

Salade niçoise is the big, beautiful main course salad of the French Riviera, and Julia’s version is a composed salad, with every ingredient arranged in its own little group. Think tender green beans, small potatoes, eggs, tomatoes, olives and tuna, all brought together with a sharp mustard vinaigrette. Use good canned tuna in olive oil for a quick weeknight dinner, or sear a tuna steak if you want to treat yourself. Like the best Julia Child recipes, it is about good ingredients treated simply.

You will need: 8 oz green beans, 1 lb small potatoes, 4 eggs, 2 tomatoes, 1/2 cup black olives, 2 cans tuna in olive oil or 1 seared tuna steak, lettuce, 1 shallot, 1 tbsp Dijon mustard, 3 tbsp red wine vinegar, 1/2 cup olive oil.

How to make it: 1. Boil the potatoes until tender and blanch the green beans for 4 minutes. 2. Hard boil the eggs for 9 minutes and peel them. 3. Whisk the shallot, mustard, vinegar and oil into a vinaigrette. 4. Toss the warm potatoes and the beans with a little dressing. 5. Arrange everything in groups on a platter and drizzle with the rest.

Easy Cheese Soufflé That Proves Julia Child Recipes Are Doable

A cheese soufflé is the dish everyone is scared of, and it is the reason we love Julia Child recipes. Julia made soufflés look friendly, and they really are. It is just a cheese sauce lightened with whipped egg whites, baked until it puffs high above the dish. Do not open the oven door while it bakes, and serve it the second it comes out, because it starts to settle right away. A green salad and a crisp glass of something cold finish the meal.

You will need: 3 tbsp butter, 3 tbsp flour, 1 cup warm milk, 4 egg yolks, 5 egg whites, 1 cup grated Gruyere, 2 tbsp grated Parmesan, salt, pepper, a pinch of cayenne.

How to make it: 1. Heat the oven to 400°F and butter a 6 cup soufflé dish, then dust it with Parmesan. 2. Cook the butter and flour for 1 minute, whisk in the milk and simmer until thick. 3. Off the heat, beat in the yolks, seasoning and Gruyere. 4. Beat the whites to stiff peaks and gently fold them in. 5. Pour into the dish, lower the oven to 375°F and bake for 25 to 30 minutes until tall and golden.

Weeknight Cassoulet With Sausage and White Beans

Traditional cassoulet from southwest France can take days, with duck confit, pork and beans slowly baked together. The version in Julia Child recipes was famously long, but the heart of the dish is simple: creamy white beans, savory sausage and a crunchy breadcrumb crust. This shortcut uses canned beans, smoked sausage and chicken thighs and is ready in about an hour. It is pure cold weather comfort food, the kind of pot that brings everyone to the table without being called twice.

You will need: 1 lb smoked sausage, 4 boneless chicken thighs, 4 slices bacon, 1 onion, 1 carrot, 4 garlic cloves, 2 cans cannellini beans, 1 can diced tomatoes, 1 cup chicken broth, thyme, 1 cup breadcrumbs, 2 tbsp butter, parsley.

How to make it: 1. Brown the bacon, sausage slices and chicken pieces in a Dutch oven. 2. Cook the onion, carrot and garlic in the fat until soft. 3. Add the beans, tomatoes, broth and thyme and return the meat. 4. Toss the breadcrumbs with melted butter and parsley and scatter them over the top. 5. Bake uncovered at 350°F for 40 minutes until bubbling and crisp.

Crepes With Orange Butter

Thin French crepes with orange butter sauce are a simple take on the famous restaurant dessert, minus the theatrics. The batter takes five minutes and should rest while you make the sauce, a quick mix of butter, sugar, orange zest and fresh juice simmered until glossy. Fold the crepes into quarters, warm them in the sauce and serve right away. They are just as good for a lazy weekend breakfast as for dessert, and it is one of the most fun Julia Child recipes to make with kids.

You will need: 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, a pinch of salt. Sauce: 4 tbsp butter, 1/4 cup sugar, zest and juice of 2 oranges, orange segments to serve.

How to make it: 1. Blend the flour, eggs, milk, melted butter and salt until smooth and rest for 30 minutes. 2. Cook thin crepes in a lightly buttered pan for about 1 minute per side. 3. Melt the butter and sugar in a wide skillet, add the zest and juice and simmer for 3 minutes. 4. Fold the crepes into quarters and warm them in the sauce. 5. Serve with orange segments and a dusting of powdered sugar.

Reine de Saba, the Chocolate Almond Cake of Julia Child Recipes

Reine de Saba, or Queen of Sheba cake, is a small, rich chocolate and almond cake that many fans call the best dessert among all the Julia Child recipes. It is baked so the center stays a little soft and fudgy, then covered with a smooth chocolate butter glaze and decorated with sliced almonds. It needs no mixer tricks and no layers to stack, just one round pan. Make it a day ahead, because it slices beautifully once it rests, and serve it in thin wedges.

You will need: 4 oz dark chocolate, 2 tbsp strong coffee, 1/2 cup soft butter, 2/3 cup sugar, 3 eggs separated, a pinch of salt, 1/3 cup almond flour, 1/2 tsp almond extract, 1/2 cup flour. Glaze: 2 oz chocolate, 3 tbsp butter, sliced almonds.

How to make it: 1. Heat the oven to 350°F and butter an 8 inch round pan. 2. Melt the chocolate with the coffee. 3. Cream the butter and sugar, beat in the yolks, chocolate, almond flour and extract. 4. Beat the whites with the salt to stiff peaks and fold them in with the flour. 5. Bake for 25 minutes until the edges are set but the center is soft, cool, then spread with the melted glaze and press almonds around the edge.

Simple French Potato Salad

French potato salad has no mayonnaise at all, and once you try it you may never go back. Warm potatoes are tossed with a tangy mustard and white wine vinaigrette so they soak up all the flavor, then finished with shallots and plenty of fresh herbs. It is lighter than the picnic classic and travels well, so it is perfect for potlucks, cookouts or a quick side next to roast chicken. It goes with almost any of these Julia Child recipes. Make it an hour ahead and serve it at room temperature.

You will need: 2 lb small waxy potatoes, 1 shallot, 2 tbsp white wine vinegar, 1 tbsp Dijon mustard, 1/3 cup olive oil, 2 tbsp chopped parsley, 1 tbsp chives, 1 tbsp capers (optional), salt and pepper.

How to make it: 1. Boil the potatoes in salted water until just tender, about 15 minutes. 2. Whisk the shallot, vinegar, mustard, salt and pepper, then whisk in the oil. 3. Drain the potatoes and slice them while warm. 4. Toss gently with the dressing and let them sit for 10 minutes. 5. Fold in the herbs and capers and serve at room temperature.